Nickel Allergy Friendly Classic Olive Oil Cake

Total time1 hr 25 min

Prep time15 min

Cook time50 min

Nickel Allergy Friendly Classic Olive Oil Cake

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

10 servings

1 cup extra-virgin olive oil, plus more for the pan
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp fine salt
3 large eggs
1 ¼ cups granulated sugar
¾ cup whole milk
2 tbsp fresh lemon juice
1 tbsp lemon zest (from about 2 lemons)
1 tsp vanilla extract

For serving

powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Brush the inside of a 9-inch round cake pan generously with olive oil, then line the bottom with a round of parchment paper and brush the parchment with oil as well.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!